The Lomo or loin is one of the noblest parts of the Iberian pork. It is defined by its marbled and pink color, its juicy and subtle texture, accomplished by the careful seasoning and slow drying. This delicate meat is taken from the parts next to the spine and backbones, placed underneath the ribs.
The loin, free of grease, is maintained in cold temperature (0 to 2ºC) during some 24 to 48 hours, before it is mixed with spices and marinated during several days.
It is then stuffed (the whole process is done at a temperature from 10 to 12ºC, and at 80 to 85 humidity) and taken to natural drying chambers where it will be left for a slow curing which will last from 5 to 6 months.
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